Blackberry Swirl Pound Cake

Taken from Martha Stewart's "Everyday Food" (July/Aug 2010 issue)

1/2 cup unsalted butter, room temp plus more for pan
1 1/3 cups (6oz) blackberries
1 1/4 cups plus 2 T sugar
1 1/2 cup flour
1/2 tsp course salt
1/4 tsp baking powder
2 large eggs, lightly beaten
1/2 tsp pure vanilla extract
1/2 cup sour cream, room temp

Preheat oven to 350. Lightly butter a 5x9 inch loaf pan and line with parchment, leaving a 2 inch overhand on all sides; butter parchment.  In a food processor, puree blackberries with 2 T sugar. In a medium bowl, whisk together flour, salt and baking powder.

In a large bowl using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed.  With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

Transfer half the batter to pan and dot with 1/2 cup blackberry puree.  Repeat with remaining batter and puree.  With a skewer or thin-bladed knife, swirl batter and puree together.  Bake until golden brown and a toothpick inserted  in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 min.  Lift cake out of pan and place on a serving plate; let cool  completely before slicing.

Ok...so I was too lazy to take this out of the plastic bag so this is as good as it gets.  :)   

Mr Picky was not a fan of this.  His first bite he said yum!  He refused to take any more bites.

Miss Almost Vegetarian called this cake and did eat her piece right up.

Husband said it was "ok".  I wasn't a fan - it had too much of a sour cream taste for my liking. I won't make this again.